Wash your hands with warm soapy water for 20 seconds both before starting any food prep and after handling raw meat, poultry, seafood, and eggs. Wash surfaces, utensils, and dishes with hot, soapy water after preparing each food.

Refrigerate raw meat, poultry, eggs, seafood or cut fruits and veggies as soon as possible after bringing home (or after they’re delivered) and within 2 hours of cooking. This helps slow the growth of harmful bacteria. Use a refrigerator thermometer to be sure your refrigerator stays below 40˚F.

Do not rinse chicken or other poultry! It is unnecessary and can spread harmful bacteria all over your kitchen. Keep marinated food in the fridge until ready to cook.

1. Wash fruits and vegetables under cool running water before prepping them
   • Do not use soap or bleach
2. Prepare your fruits and vegetables the same way you would if you were going to use them immediately
   • For example, peel and core apples and pears, remove the pits from peaches, chop them into bite-sized pieces; berries and other small fruits can be left whole
   • Cooking or blanching vegetables prior to freezing is often recommended
3. Spread your fruits and vegetables in a single layer on a baking sheet before freezing
   • Freezing in single layer prevents clumping and makes it easier to portion what you want to thaw later
4. Once the individual pieces are frozen, transfer them into a freezer-safe container for longer storage
   • Remove as much air as possible from the bag/container to help protect from freezer burn
   • Reminder: Thaw frozen food in the fridge or under cold, running water to speed up thawing. Never thaw frozen food at room temperature.